ough overnight.
Cookies are\"baked\" in a special PIZZELLE iron over
COOKIES:.
Whisk the flour, cocoa,
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled, melted margarine and anise (or vanilla).
Sift flour and baking powder and add to egg mixture.
Melt oleo or butter and mix in sugar.
Let mixture cool.
Add eggs and flour.
Add baking powder and anise flavoring.
Add additional flour as needed to make soft dough.
Refrigerate dough to make it easier to work with.
Drop by spoonfuls onto your pizzelle iron.
Cook 1 minute or until lightly golden brown.
Let them cool before stacking, this will help make your cookies crisp.
Beat eggs; add sugar gradually.
Beat until smooth.
Add cooled, melted margarine or oil, vanilla and anise seed.
Sift flour and baking powder and add to egg mixture.
Dough will be sticky enough to be dropped from spoon.
Bake on hot pizzelle iron until golden and crispy.
Makes about 60 pizzelle cookies.
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Mix the eggs, sugar, oil and anise seed together.
Slowly mix in the flour a little at a time.
The batter should not be too thick.
You may not use the full cup of flour.
At this point you may also add a little brandy if you like, I don't.
Slowly drop about a teaspoon full on to a hot Pizzelle iron until lightly brown on both sides.
Cool and enjoy.
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled margarine and vanilla or anise.
Sift flour and baking powder together and add to egg mixture.
Dough will be sticky enough to be dropped by spoon.
Drop by spoonful into Pizzelle iron.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
uch stickier than my regular recipe. You may have to experiment
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
r until set, or dip cookies in icing and top with